Stingray with Assam Sauce, a Malaysian Favourite

Stingray with Assam Sauce, a Malaysian Favourite

Stingray with assam sauce is one of those traditional Malaysian dishes that is beloved by many. Often referred to as “assam pedas”, it literally means sour and spicy. Now, with a name like that, this dish is sure to pack a punch.

While the list of ingredients that go into making this recipe seems a bit daunting, don’t worry. Putting it all together is fairly simple. The end result is delicious. Pair it with white rice for a truly satisfying meal.

Ingredients:

Serving 6-8 person

1kg stingray fish

2 stalks lemongrass

400g shallots

80g garlic

50g ginger

30g shrimp paste

50g fresh turmeric

100g dried chillies

4 sticks okra

120g eggplant

120g tomato cut into wedges

100ml oil

5 Kaffir lime leaves

1 leaf Vietnamese coriander

1 leaf turmeric

150g tamarind (dissolve with 300g of water and strain it)

60g sugar

Salt to taste

Method:

Clean and cut the stingray into 2 inch wide pieces.

In a blender, blend the fresh turmeric.

Marinate the stingray with the blended turmeric and set aside for 20 minutes in the refrigerator.

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